Ingredients:

4 Tblsp unslated butter, at room temperature
1 1/2 cups finely chopped onions
2 Tblsp caraway seeds
1 (10 oz) russet potato
3/4 cup warm water
2 envelopes dry yeast
1/4 tsp plus 1/3 cup sugar
2 1/2 tsp salt
2 large eggs
3 1/4 cups (or more) bread flour
1 egg beaten, for glaze

Melt 1 Tblsp butter in a skillet and then add then add the onions. Sautee until golden and tender, about 12 minutes. Add caraway seeds and stir for another 3 minutes. Remove from heat and cool.

Pierce potato in several places with a fork. Microv\wave on high for 5 minutes. Turn the potato over and cook on high for another 4 minutes, until tender. Cool slightly, then peel the potato. Place the potato in a small bowl and mash until very smooth. Transfer 1/2 cup of the mashed potatoes to a large bowl, reserving the remainder for another use.

Stir yeast and 1/4 tsp sugar into 1/2 cup warm water. Let stand until the yeast dissolves and the mixture is slightly foamy, about 10 minutes.

Add the salt and remaining 3 tablespoons of butter and 1/3 cup sugar to the mashed potatoes in the mixer bowl. Beat until smooth. Add the reamining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in the yeast mixture, and mix until blended. Stir in the onion mixture. Mix in 3 cups of flour, 1 cup at a time. Beat until dough is smooth, but slightly sticky, about 4 minutes.

Turn the dough out onto a floured surface, and knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter a large bowl. Form the dough into a ball and add to the buttered bowl, turning to coat. Cover bowl with plastic wrap , then a towel. Let the dough rise in a warm, draft free place until doubled in volume, about 1 hour.

Butter two, large, heavy baking sheets. Punch down the dough, then turn the dough out onto a floured surface and knead for 2 minutes. Divide into 16 equal portions, then divide each portion into 3 equal portions. Roll each piece firmly into a smooth ball. For each roll, place 3 balls close together on baking sheets, with the balls touching at the center. Forming 8 cloverleaf rolls on each sheet. Cover the rolls with a clean kitchen towel and allow to rise in a warm draft free area for another 45 minutes, until puffy and almost doubled in size.

Position one oven rack in the center and the other in the top 1/3 of the oven, and preheat to 375°F. Brush rolls with the egg glaze. Bake rolls until golden brown and sound hollow when tapped, switching top and bottom sheets halfway through the baking, about 20 minutes. Transfer rolls to wire racks to cool. Serve rolls warm or at room temperature.